Opus

A business trip to Bangor is something I look forward to because it might mean a meal at Opus. After a fairly grueling day that started before 6 AM, it was a treat to walk into the bar and be greeted by name. I tried a glass of Gnarly Head Old Vine Zin and shared a plate of thinly sliced prosciutto topped with fresh peach slices and a broken vinaigrette. Simple, seasonal and delicious.

My friend let me order dinner and I went with a bowl of homemade pappardelle lightly coated with a spicy tomato sauce and chunks of lobster claws and tails alongside a coffee and pepper rubbed cowboy ribeye that was served with natural jus and green beans.

The steak was served on the bone and could have tipped over the Flinstone’s car. It was perfectly cooked and went nicely with the sides of parmesan covered potato croquettes and garlic sauteed spinach.

No room for dessert this trip.

Chef Roger Gelis has created a real gem in Bangor with Opus Would you expect an amuse bouche of frozen avocado mousse and a sweet potato chip to be produced North of Portland? Well – that is what happened on my lasy visit. They have live jazz on Fridays, regular wine dinners as well as an affordable and innovative tasing menu. The location is near the Penobscot River so the views are nice but the building needs some work. I highly recommend giving Opus a try.